French cookbook author makes hot water pie recipe, gets the word out

French author Madeleine Pichot, whose latest book, “The Cookbook,” has become a New York Times bestseller, has made a hot water dessert with her husband and daughter, according to the New York Daily News.

The recipe, a combination of hot and cold water, is a “pretty big hit,” said Pichots husband, Pierre.

“I think it was very popular.”

The recipe calls for 2 to 3 cups of boiling water and 2 cups of ice cream to make a “puffy” pie, the News reported.

A hot water version was also a hit at Pichott’s book launch at the Museum of Modern Art last month, according the New Yorker.

The dessert was named after her youngest daughter, Madeleie, who lives in the United Kingdom, said Pachot.

“We didn’t have the pastry chef who would make it for us, so she had to help us,” she told the New Zealand paper.

Pichotti’s book has sold more than 500,000 copies and was named one of the best books of 2015 by New York magazine.

The pastry is called a “peach-and-sugar pie,” the New Jersey-based news outlet said.

Pachotti has said she hopes her cookbook will “show the world what can be done with fresh ingredients.”